I have the exact recipe for the rosettes given to me by my grandmother. I would like to add a few suggestions: If not all covered in hot lard or oil, patties will drop off mold. If eggs are beaten too light, blisters or bubbles will form with fat, making patties greasy. If patties are soft & not crisp, they were made to fast, cook alittle slower. If patties do not slip off the mold easily, put back in fryer, the dough is not cooked enough next to the mold.

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You can also dredge them(fronts and backs) in plain white sugar (with or without a little red decorating sugar added)...a few seconds after you allow them to drain on a paper towel.
Another hint if an edge creeps over the top of the iron, making it difficult to come off. Tap on the top of the cookie/iron with a fork until it falls off. You will sacrifice a few getting them 'right' Yum!

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Great recipe - tried it this past weekend. A bit bored with powdered sugar and found that I could Dip the cookies edges into melted chocolate then dipped into a plate of crushed macadamia nuts, made a most delightful cookie!

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This was a awesome recipe! It tasted great, and bubbled beautifully! My family loved them! They were good sprinkled with powdered sugar or cinnamon and sugar. The only thing that limited the eating of too many, was that they were greasy!

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These taste delicious. I had to practice a little. The first few kind of broke apart in the oil, but the more I did the better I got. Definitly worth making again. The only problem is I can't quit eating them!

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These were so delicious!!!! We did turn down the temperature on the oil to 365 instead, and we also didn't have to reheat the iron. That made the process go a lot faster. Please note, this is a very long process. Only take it on if you have a few hours to kill. Well worth it though, taste like funnel cakes